Quality Control D C
Resume:
ANDRE FOSTER
Resume For Position Opportunity
**** ******* ** **, *** # 101
Washington, D.C. 20020
Chefs United Mentoring Inc.
********************@*****.***
Employers: Present to Pass, (1. Levy Restaurant at Nationals Stadium ) Title of Position : Culinary Supervisor
Skills And Experience: I have years of gained strength to provide the leadership capacity needed for employees to build their own company compliance standards from, And have the ability of following the direction of the right perspective on committed & finishing the task duty demands for their own hiring position. I don’t partake in employees emotional episodes over what their position duties daily obligations requires them to perform on a standard basis each day at their best ability, but off the job issues & complacency over compliant are reasons when it comes to delivering substandard workmenship while passing on additional in completed work onto co-workers. 2) I have the culinary skills & kitchen safety training to ensure quality control of food products on menu production plan to safely prepare & prep in kitchen to prevent cross-contamination of meal course raw food products . I know to monitor dietary portions size requirements of each food products & inventory ingredients labeling for products to safely prevent allergic outbreak for any customer with allergies to nuts, fish, milk, wheat, Crustacean, Soybeans. Menu production meal plan should include ingredient warning labels within menu, To prevent serious adverse health effects to any customer with food allergies . I use time temperature control with hot foods held at 145 ‘f or above after cooking temperatures compliance of 165’f was reached before serving because hot for has a danger zone between 41 to 135’f if food is held in this range 4 or more hours it must be throw out before pathogens have time to grow.
Sanitation Safety: We provide food safety compliance by delivery of personal safety, cleaning And removal of contaminated aprons if worning outside of kitchen, the changing of gloves during meal production of each food products cooked and uncooked or raw food meats . This is why cutting boards are used in culinary kitchen with different colors codes for cutting & processing of raw foods . Also each kitchen employee should have shower & have on clean uniforms when entering the kitchen each shift on duty with low cut hair removal of all jewelry with a clean apron, covered head or hair net or facial hair cover to stop food contamination by employees with objects falling into food during preparation. So removing dangerous hazardous by employees removal of unneeded objects reduce cross-contamination & products – contamination . Cleaning of kitchen & cooking utensils along with table used during meal production must be sanitized & clean thoroughly to kill bacteria of pathogens growth in kitchen. All floor mats & flooring done as all other kitchen objects during cleaning between each shift coming & going to ensure proper sanitation safety compliance. I believe a clean and safe kitchen will reduce cross-contamination, pathogens growth, rodent infestation . Culinary Experience: Levy Restaurant, Culinary Supervisor Chartwell Dining LLC: GW University Campus Thurston Hall, Lead Cook Maryland University Dining Hall: Cook2
Holiday Inn Express: Cook Helper (prep)
Aramark LLC: Capital One Arena, Suites Executive Level Lead Cook
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